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Saturday, 3 November 2018

Wilting, Weeds and Potted Gardening

What’s on the show today?

Why are those plants wilting even though you’ve watered them? Find out in Plant Doctor. Would you eat the weeds in your backyard we ask in Vegetable Heroes? Gardening in pots is the topic for part 3 of ‘gardening in tight spaces” in Design Element.

PLANT DOCTOR

Bacterial Wilt
It seems like all kinds of exotic or unusual diseases attack our produce garden and this one’s no exception.
There you are, religiously watering everyday, making sure the soil’s moist, apply the compost and mulches

Bacterial Wilt of Cucumber

Then without explanation or warning, leaves start to wither or wilt at random and sooner rather than later, your whole plant dies.
Let’s find out what can be done about this problem.
I'm talking with Steve Falcioni from www.ecoorganicgarden.com.au

The bacterial wilt can be the result of fungus, bacteria or a virus that is spread via the soil.

Bacterial wilts largely affect plants in the Solanaceae family.

Bacterial Wilt of Pepper

It starts off with the plant growing really well, but then over a few days, bit by bit, leaves start to wilt, then the whole plant dies.

On examining the stem, you'll find that it's brown inside.

That's because the bacteria has damaged the roots, making uptake of water and nutrients very difficult.

In this case it's a soil borne bacteria.

The damage is done to the roots which then can’t absorb enough water, or carry the water through the plant tissue, so then you get that wilting effect.

The problem could have been transmitted via your footwear, garden tools, or plants bought in from another source.

Or it could have already been in your soil but if the soil isn't treated well, the bacteria numbers have built up and now can affect your plants.
Pull the affected plant out, and don’t plant the same type of plant in that same spot.

Leave that spot fallow for 3 years or plant a green manure crop .

If you have any questions about chives, either for me or for Ian, why not email realworldgardener@gmail.com or write in to 2RRR P.O. Box 644 Gladesville NSW 1675.

VEGETABLE HEROES

Eat Those Weeds.

What weeds are popping up in your garden right
now?

As agriculture land becomes a more rare commodity, should we consider harvesting and eating weeds?

apparently there’s a movement afoot that thinks just
that,so I thought I’d explore what are the does and don’ts of eating weed
plants.

After all, how hard is it to grow them right?

Here are some points to think about first.

Did you know that many common weeds are edible,
and some are more nutritious than store-bought greens?

But you need to do your research before you go hunting
for weeds in your garden, nature strip or nearest park.

Most
importantly, never eat anything you cannot positively identify.

Got some dandelions, for
example?

Dandelion flower and seedhead

The yellow petals and young leaves can be used in salads, and the roots
can be used as a coffee substitute.

From an article by Teagan Osborne on the ABC website, Teagan spoke to a Sydney-based
nutritionist Catherine Saxelby who said when compared with store-bought greens
such as bok choy, rocket, basil, and parsley, many edible weeds were actually
higher in important vitamins, minerals and nutrients.

Ms Saxelby said most edible weeds were high in
phytonutrients and phytochemicals such as beta-carotene that help protect the
body against disease, as well as vitamin A, vitamin C, and minerals such as
potassium.

"Because they haven't been bred the way commercial crops have been
bred, they actually do seem to have higher concentrations of their natural
vitamins, and minerals and phytonutrients," she said.

These days it’s common knowledge that fruits and vegetables are bred for
less bitterness, greater yield, ease of transport and bigger leaves.

"You never got that with the wild greens like dandelion and
chickweed and purslane, which have just been left to grow themselves," she
said.

"So … not only are they free, and they seem to have a greater
taste, a stronger more alive taste, they actually appear to be higher in
certain nutrients."

But edible weeds do have some nutritional drawbacks.

Many wild leafy greens, like the sorrel varieties and purslane, have
high concentrations of oxalic acid, which has been linked to kidney stones and
is poisonous in very large amounts.

Oxalic acid is also present in store-bought foods including almonds,
spinach, bananas and tea.

"So you can't avoid it. But what you want to avoid is eating large
amounts of it in one go.

"[For example] if you ate a cup full of
sorrel I would think that would be a very large quantity … half a cup of raw
sorrel for your first time would be a good way to start."

A growing interest in weed foraging has seen "edible weeds
tours" spring up in many major Australian cities.

How can you go about making sure you’re getting the right weeds?

You could try reading a book on edible weeds, taking an edible weeds
tour or studying reputable online sources are good places to start.

There are several Australian books on the subject, including a handbook
by Melbournites Adam Grubb and Annie Raser-Rowland.

Although most of the plants that we call weeds, especially the annuals,
are edible … there are some very toxic plants.

It can’t be said enough that it's really important to know beyond
reasonable doubt that what you're about to eat is what you think it is and … to
know that it's actually considered edible.

The other thing to be aware of is the environment your weeds have come
from.

You need to consider whether the area you're picking in is likely to be
polluted and also whether the plants may have been sprayed with herbicides or
pesticides.

In terms of not eating things that have been sprayed, I think the safest
place to eat plants from is your own backyard.

To give you just a small taste of how many edible weeds are out there, here
are

Two of the easiest to identify

What next and Why are they good
for You?

Dandelion (Taraxacum officinale)

Dandelion is probably one of the most common and recognisable varieties
of edible weeds and it's also very versatile.

Dandelion is a perennial plant with jagged, bright green leaves to 30cm
long, a hollow flower stem to 30cm and one terminal yellow daisy.

Dandelions are good source of essential vitamins.

The leaves, flowers and roots of the dandelion are all edible.

The yellow petals from the dandelion flower and the leaves can be eaten
in salad, and the leaves can also be cooked and eaten like spinach.

The roots of the plant can also be dry-baked and used as a coffee
substitute.

The leaves are an excellent source of vitamin A, vitamin K, calcium and
iron.

Another easy one.

Chickweed (Stellaria media)

Chickweed is often popping out at this time of year.

Did you know that Chickweed can be cooked or eaten as a salad vegetable?

It's a little, delicate, herbaceous winter green, also rich in vitamins
A, B and C, and a good source of Omega 6 fatty acid.

It can be cooked like spinach or used as a salad green, and since ancient
times it has been used to treat itchy skin conditions as a topical ointment or
a poultice.

You just have to be prepared to look them up to make sure you’re getting
the right thing before you tuck into them.

THAT
WAS YOUR VEGETABLE HERO FORTODAY

DESIGN ELEMENTS

Gardening in Tight Spaces part 3: pots

Have you run out of room in your garden or is your garden just too small to do much with?
Never fear, gardening in pots as a great alternative and it doesn’t have to be that hard or look ugly if you choose the right combinations.
There is that initial outlay, but if you choose carefully, your pots will last for years, and not end up cracked and broken.

Let’s find out what it’s all about.
I'm talking with Peter Nixon, garden designer and director of Paradisus garden design.

Peter suggests if you want decorative or ornamental plants, why not go for something in the Bromeliad family, especially the large Alcantareas.